Chocolate Chip/Raspberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 14.8 g
  • Cholesterol: 48.7 mg
  • Sodium: 135.3 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Chocolate Chip/Raspberry Pancakes calories by ingredient

Number of Servings: 4


    Mix in the small blender:
    1/4 cup almond milk
    1 egg (any size is fine - if not a large just add enough water to make
    1 Tablespoon grape seed oil

    In a separate bowl mix:
    1/2 cup almond meal
    2 tablespoons raspberries
    1/4 cup chopped walnuts
    1 teaspoon cinnamon
    1/8 teaspoon salt


Mix the liquids and solids together gently and pour onto a heated and greased griddle. (I use about a teaspoon of coconut oil to a griddle heated to 375 degrees.)
Make four pancakes with the batter and bury 3 chocolate chips into each pancake. When bubbles begin forming on the pancake (approximately 2 minutes), flip the pancake. Let the pancake cook for at least another minute or two before sliding it onto the serving plate. Top with a few raspberries and a couple chocolate chips for garnish. Serve with 1 tablespoon organic butter and 2 tablespoons sugar free syrup. Add two slices of no-nitrate (farm fresh is best if you can get it) bacon.

Serving Size: 1 serving of 4 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user ALEXSTUART.